You have never known the true flavor of sage until you fry it in butter. This simple herb transforms into a crispy blast of flavor. It’s a perfect complement for the buttery flavor of baked eggs.
Ingredients
- ½ cup (115 g) unsalted butter
- 8 fresh sage leaves, washed and dried
- 4 eggs
- ½ tsp unrefined sea salt
How to Make It
- Preheat the oven to 350°F (177°C).
- In a medium skillet, melt the butter on medium heat, then place the sage leaves in the skillet and cook until they start to turn brown, being careful not to burn the sage or the butter. Reduce the heat until the leaves appear fully cooked, or about 3 minutes total.
- Divide the sage leaves and melted butter among four small ramekins. Crack an egg into each ramekin, then sprinkle with salt. Bake until the whites are beginning to set and the yolks just start to get cloudy, about 15 minutes. Check the eggs frequently to make sure they do not overcook, as they will continue cooking in the warm ramekins when they come out of the oven.
- Serve immediately with toasted Keto Paleo Lard Biscuits.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 1134 kcal Calories from Fat: 981 kcal |
|
% Daily Value*
|
| Total Fat 109 g 311% |
Trans Fat 0.0 g |
carbohydrates 9 g 7% |
Dietary Fiber 8 g 21% |
Protein 29 g 58% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |